Fifteen pieces of hilsa fish, mustard, green pepper, onion, ginger, and mustard oil are the ingredients I'll need to make mustard hilsa. I'll start by cleaning the fish thoroughly. Then I'll magnetise it with masala. Because my fish is a little bigger than usual, I added more spice. First, I applied four spoons each of mustard paste, four chilli pastes, two onion pastes, half a spoon of ginger, two to three spoon of mustard oil, half a spoon of turmeric powder and kept it for 30.

I will share an interesting fact: many times, the mustard and the one bought from the market have a slightly bitter taste. To remove this bitterness, I paste two cardamoms and one piece of garam masala paste well so that my mustard hilsa does not have a bitter taste. Now put a cup of white oil in a wok or pan and fry two chopped onions in the oil until they turn brown in colour. After the brown colour of the onion, I will add the magnet mustard hilsa, but I am missing one thing: I didn't use salt when I magnet the fish. Now, I will add salt according to the quantity or taste. I will add three cups of water here—many people like a little spicy. Many people like the smell of whole green chillies. They give it for decoration, and again for spicy. I put a few green chillies on top, kept it on medium for 20 minutes on the gas stove, and kept stirring the pan a bit so the fish didn't stick.

The hilsa fish isn't boiling, say the experts. It is too much high-quality fish. There are roughly 21.8 grammes of protein in 100 grammes of hilsa fish. Tulsa fish is a lot of protein, vitamins, minerals, and salts like calcium and magnesium. Your tongue waters when you hear the name of the hilsa fish. A single grain of rice, any recipe, and a single hilsa fish can all be used to make it. Nothing more is necessary for Bengali.